COOKING UP HISTORY – MAY 6, 2016 – WEGMANS DEMO – THE AMERICAN STORY OF SUSHI
Sushi Nigiri
Serves 4
Courtesy of Wegmans Chef Kevin Lee, for demo May 6, 2016
½ lb sushi-grade ahi tuna, (sliced 2 inches long & 1/8 inch thick with a sharp knife)
½ lb sushi-grade salmon (sliced 2 inch long & 1/8 inch thick with a sharp knife)
4 oz pickled ginger, for serving
2 oz wasabi paste, for serving
Sushi rice (see below for recipe)
Soy sauce, for serving
Take a piece of fish with your left hand lightly pinching the tip of the fish on the palm side of your index
finger on your palm. With your other hand, dab a little wasabi paste on the fish.
Moisten your right hand with the water, scoop 15-20 grams, about 2 tablespoons, of sushi rice into the
palm of your hand. Gently mold into a rectangular shape but do not overpress the rice. Place onto the
fish and turn over so the fish is facing you. Using your index and middle finger, press gently down in to
the palm to press the fish and rice tighter.
Arrange on a plate and garnish with picked ginger and wasabi. Serve with a side of soy sauce.
COOKING UP HISTORY – MAY 6, 2016 – WEGMANS DEMO – THE AMERICAN STORY OF SUSHI
Sushi rice
Makes 6 cups of cooked rice
Courtesy of Wegmans Chef Kevin Lee, for demo May 6, 2016
3 cups sushi rice
3 ¼ cups water
¼ cup sugar
1 teaspoon sea salt
1 cup rice vinegar
Rinse the rice in a strainer or colander very cold water until the water runs clear (takes at least 2 cycles
of rinsing the rice). Combine the rice with 3 ¼ cups water in a medium saucepan. Bring to a boil, then
reduce the heat to low, cover and cook for 20 minutes. Turn off heat and let rice stand for 15 minutes.
(Using a rice cooker will also work.)
Make the sushi vinegar: Dissolve the sugar, salt and rice vinegar together in a bowl. The finished mixture
should taste sweet and sour with a hint of saltiness.
Transfer the cooked rice to a large bowl. Pour ½ cup of the sushi vinegar over the rice and combine
gently. Cut the vinegar into the rice using a wooden or plastic spatula; do not stir or overwork the rice
(overmixing will break the individual rice grains.) Cover with a damp cloth until ready to use.
COOKING UP HISTORY
A cooking demo and food history conversation
at the Smithsonian’s National Museum of America History
For more recipes and information about Cooking Up History, visit http://s.si.edu/CookHistory